Thai Scallops with Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds sea scallops |
1 tablespoon cornstarch |
1 1/2 tablespoons olive oil |
1 1/2 teaspoons minced peeled fresh ginger |
2 garlic cloves, minced |
2 cups (2-inch) sliced asparagus (about 1/2 pound) |
1/2 cup fat-free, less-sodium chicken broth |
1 tablespoon fresh lemon juice |
1 tablespoon low-sodium soy sauce |
1 teaspoon chile puree with garlic sauce |
2 tablespoons chopped fresh basil |
1/2 teaspoon grated lemon rind |
2 cups hot cooked long-grain rice |
basil sprigs (optional) |
Directions:
1. Combine the scallops and cornstarch. Heat olive oil in a large nonstick skillet over medium-high heat. Add scallops, and stir-fry 4 minutes. Remove scallops from pan. Add minced ginger and garlic, and stir-fry 10 seconds. Stir in sliced asparagus and next 4 ingredients (asparagus through chile puree), and cook, uncovered, 2 minutes. Return the scallops to pan; cover and cook 1 minute. Remove from heat, and stir in chopped basil and grated lemon rind. Serve with rice. Garnish with basil sprigs, if desired.
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